Mexican Pollo Con Crema ChicNSteakes

Pollo Con Crema is a favorite Mexican chicken dish! Create a dish in one pan, tender chicnsteakes with a creme sauce over your favorite rice or pasta.

PREP TIME - 15 mins. | COOK TIME - 30 mins. | TOTAL TIME - 45 mins.

INGREDIENTS:

3-4 Markte Day Chic'NSteakes, cut into thin strips

1 - 8oz. white mushrooms, thickly sliced

1 lg. sweet onion. cut into thin strips

2 green bell peppers, cut into thin strips

1 - 16 oz. sour cream

1 1/2 c. heavy cream

2 T. chicken paste (best) or 1 T. chicken bouillon cube

2 T. olive oil for cooking the chicken

1 tsp. paprika

1/4 - 1/2 tsp cayenne pepper, depending on you preferred spice.

Montreal chicken seasoning to taste, for cooking the chicken

Salt / pepper to taste

SHOP HERE FOR CHIC'N STEAKES

DIRECTIONS:

Do the prep work first. Wash and cut all the veggies (mushrooms thickly sliced, onion and bell peppers into thin strips) and cut CHIC'N STEAKES (into thin strips).

Heat 2 T. olive oil in a large pan on medium-high heat. Add the Chic'NSteak pieces and season with salt/pepper and Montreal chicken seasoning, to taste.

Cook the chicken until it cooks all the way through and gets golden on the outside. Then add in the onion, mushrooms, bell peppers, and cook until the onion is soft and translucent and all vegetables are soft and cooked through well.

Add in heavy cream and chicken paste (or 1 chicken bouillon cube). Bring to a boil and simmer for 5 minutes.

Stir in the sour cream, sprinkle in 1 tsp paprika and 1/4 - 1/2 tsp cayenne pepper. Turn burner off and mix well. The cream should be a creamy, slightly thick consistency. If it's not thick, give it 10-15 minutes to stand and it will thicken up!

NOTES

- If the sauce is not a thick consistency at the end, let it stand for 10-15 minutes and it will thicken up!

- Serve with my amazing Spanish rice, some warm tortillas, and Mexican beans or avocado on the side for the perfect Mexican dinner!